Vegan Mushroom Kimchi Fried Rice. Rice fried with onions, kimchi, mushrooms, sesame oil and other aromatic ingredients. A delicious easy recipe that is completely plant-based and very simple. A staple in every Korean kitchen when you’re craving some comforting rice.
For some reason, whenever I’m watching a K-drama or my favourite BTS show, I have a major craving for kimchi fried rice. To the point where my mouth is salivating at the sight of it. It’s an addiction that I will never want to get over.
The taste of that fermented kimchi with the short grain rice complimented by the meaty mushroom and flavourful alliums is scrumptious. Especially when you top it off with more sesame oil, sesame seeds, green onions and roasted seaweed. In fact, the latter is a must and it’s a shame I didn’t include in my video here!
There are many kimchi fried rice recipes online, but I haven’t seen many that are mushroom based and vegan. So I’m happy to share this vegan kimchi fried rice recipe here on the blog! Since my husband is revisiting plant-based foods again, I thought I’d make this for him.
If you’re a meat eater, check out my KIMCHI SAUSAGE FRIED RICE or TUNA KIMCHI FRIED RICE!
Easy Vegan Kimchi Fried Rice
This kimchi mushroom fried rice recipe is incredibly easy to make, especially if you have some cooked rice in the fridge.
You are basically chopping up your kimchi, onions, green onions and garlic (tip: buy the minced garlic from the Asian grocer, this will make your life 100% easier and it still tastes awesome). Then you’ll add some oil to your pan along with your alliums, kimchi and mushrooms frying until the mushrooms are soft. Next you’ll add in your rice with soy sauce, sesame oil, and kimchi juice. Give it all a mix and you’re done! Garnish with some sesame seeds, green onion, sesame oil and gim (roasted seaweed) and you will really enjoy this kimchi fried rice with mushroom!
I also created a video for this vegan mushroom kimchi fried rice recipe so make sure to check it out here or below.
Tips for making Mushroom Kimchi Fried Rice
- Use short grain rice for this vegan kimchi rice, also known as Calrose rice or sushi rice. This is traditionally used for most Korean recipes.
- Source well-fermented kimchi that is more on the tangy side for this vegan kimchi rice recipe. If it’s too fresh or not fermented enough, you won’t get a flavourful kimchi fried rice.
- Dice your kimchi, mushrooms and onions so they incorporate better into the rice.
- Fry the onions and kimchi first until the kimchi is soft before you add in the mushrooms. This will bring out the flavour from the kimchi even more in your kimchi fried rice with mushrooms.
- When frying your aromatics, kimchi and mushrooms, make sure the mushrooms are softened.
- You may use day old rice or fresh rice. Either work well but use a non-stick pan for the latter.
- For a very flavourful fried rice, make sure to garnish with green onion, sesame oil, sesame seeds and gim. The gim is a must for this vegan korean kimchi fried rice!
FAQ
Is kimchi fried rice vegan?
Traditionally it is not as most kimchi is not vegan since it’s made with fish sauce. However, my version is fully vegan as I’m using vegan kimchi.
Where can I buy vegan kimchi?
The brand Pulmuone sells a fish sauce-less kimchi that can be purchased at any Korean grocer.
Can kimchi be vegan?
Yes as long as it does not contain fish sauce.
What is kimchi fried rice made of?
It’s usually made of alliums like white onion, green onion, fermented kimchi, kimchi juice, sometimes gochugaru, gochujang, sesame oil, cooked rice and sometimes soy sauce or sesame seeds. Protein like chicken, pork, tuna, egg can be added as well.
What does kimchi taste like?
Kimchi tastes sour and salty with a umami flavour. The more fermented it is, the more tangy it tastes. It is commonly used in Korean cuisine.
Other Kimchi recipes you may like!
KIMCHI CHEESE RAMEN STIR-FRY
KIMCHI POTATO PANCAKES
PORK KIMCHI STEW
TUNA KIMCHI JJIGAE
VEGAN KIMCHI TOFU STEW
KOREAN KIMCHI BIBIM GUKSU
VEGAN KIMCHI FRIES
For this recipe
You will need the following ingredients for my vegan kimchi fried rice recipe:
- 1 small cooking onion, finely diced
- 3 cups cooked short grain rice
- 1 tablespoon garlic, finely minced
- 1 tablespoon green onion, finely chopped
- ½ cup kimchi, vegan kind and finely chopped
- 2 tablespoon sesame oil
- 3 cups cremini mushroom, diced
- 2 tablespoon cooking oil
- 1 tablespoon soy sauce
- ¼ cup kimchi juice
- 2 sheets roasted seaweed sheets, or nori
- 1 teaspoon sesame seeds
How to make Vegan Kimchi Fried Rice
- In a hot pan set over medium heat, add your cooking oil. Next add diced cooking onion, minced garlic, green onion and chopped kimchi. Give it a mix and fry until the kimchi softens and releases some juice, about 2 minutes.
- Next toss in diced mushrooms and give it a mix. Fry until mushrooms have softened, about 3-4 minutes.
- Then add cooked rice, kimchi juice, soy sauce, and 1 tablespoon of the sesame oil. Give everything a mix until it’s well combined and every rice granule is coloured red, about 3 minutes. When rice begins to steam, transfer to a plate. Garnish with crushed roasted seaweed, sesame seeds, and remaining sesame oil. Serve hot and enjoy!
Give it a try!
Well, I hope you give my Vegan Mushroom Kimchi Fried Rice a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my kimchi vegan fried rice, please share it with your family and friends or on social media!
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Made this recipe and loved it?
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Take care,
Christie
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Vegan Mushroom Kimchi Fried Rice (20-min. Recipe)
Ingredients
- 1 small yellow onion finely diced
- 1 tablespoon garlic finely minced
- 1 tablespoon green onion finely chopped
- ½ cup kimchi vegan kind and finely chopped
- 2 tablespoon sesame oil
- 3 cups cremini mushroom diced
- 2 tablespoon vegetable oil
- 1 tablespoon regular soy sauce not light or dark!
- ¼ kimchi juice
- 3 cups cooked sushi rice
- 2 sheets gim (roasted seaweed)
- 1 teaspoon sesame seeds
Instructions
- In a hot pan set over medium heat, add your cooking oil. Next add diced cooking onion, minced garlic, green onion and chopped kimchi. Give it a mix and fry until the kimchi softens and releases some juice, about 2 minutes.
- Next toss in diced mushrooms and give it a mix. Fry until mushrooms have softened, about 3-4 minutes.
- Then add cooked rice, kimchi juice, soy sauce, and 1 tablespoon of the sesame oil. Give everything a mix until it’s well combined and every rice granule is coloured red, about 3 minutes. When rice begins to steam, transfer to a plate. Garnish with crushed roasted seaweed, sesame seeds, and remaining sesame oil. Serve hot and enjoy!
Heidi | The Frugal Girls
Your idea to add kimchi juice really brings some fabulously fun flavor to this dish! This is so so good!!